Preparation method of functional raw materials of black whole grains

Abstract

The invention relates to the technical field of raw material preparation, and discloses a preparation method of functional raw materials of black whole grains. Comprising the following steps: S1, size mixing; s2, carrying out enzyme passivation; s3, gelatinization is carried out; s4, performing enzymolysis; s5, enzyme deactivation and impurity removal; according to the invention, a grain cold processing method is explored, and an ultrasonic and ultrahigh pressure assisted composite enzymolysis technology is created, so that cold processing of black grains is realized, and a series of low-temperature treatment methods including short-time ultrasonic treatment, ultrahigh pressure treatment, pullulanase, alpha-amylase and alpha-1, 3, 4-trimethyl-1, 3, 4-trimethyl-1, 3, 4-trimethyl-1, 3, 4-trimethyl-1, 3, 4-trimethyl-1, 3, 4-trimethyl-1, 3-trimethyl-1, according to the present invention, the black cereals are processed by using the 1, 4-glucose hydrolase, such that the cold processing of the cereals is successfully achieved, the efficiency is high, the energy consumption is low, the enrichment of the functional active substances in the black cereals is successfully achieved, the anthocyanin retention rate is more than 95%, the resistant starch content is increased by 5-20%, and the total antioxidant activity is increased by 20-130%. The health functions of the black cereals, such as oxidation resistance, aging resistance and bowel relaxing, are remarkably enhanced.

Description

technical field [0001] The invention belongs to the technical field of raw material preparation, and specifically relates to a method for preparing functional raw materials of black whole grains. Background technique [0002] The "Dietary Guidelines for Chinese Residents" recommends that the daily diet should be based on grains, and a certain amount of whole grains should be consumed every day, but in fact, 80% of adults in my country have a serious shortage of whole grain intake. [0003] Whole grains mean that they have not been refined and retain all the nutrients in the endosperm, germ and bran of the whole grain. The bran and germ of the whole grain usually account for about 8% of the whole grain, but they contain the nutrients in the grain. 80% nutrients. Many studies have shown that whole grains help digestion, enhance immunity, lower cholesterol, lower blood pressure and control weight, so more and more people pay attention to whole grains, so there are more and mor...

AI Technical Summary

Problems solved by technology

[0008] At present, the way of eating grains is mainly based on heat treatment such as cooking, baking and puffing. High temperature causes a large number of heat-sensitive nutrients to degrade and lose their original health effects. Therefore, is it possible to provide a new way of eating grains, especially at low temperature? The processing method is very important, so far, there is no report suitable for cold processing of black grains

[0009] There are many kinds of grain foods on the market, such as black bean powder, black sesame paste, corn paste and black bean fermented beverages. The disadvantage is that the products require high temperature treatment, which not only consumes high energy, but also causes serious loss of active substances, and greatly Most of the products are used as ordinary food, and the health effects are not obvious. Therefore, we propose a method for preparing functional raw materials of black whole grains

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